Spicy Chipotle Hummus

I love this flavorful, tahini-free recipe. It uses roasted garlic--I like to roast a whole clove ahead of time and use the rest in other recipes. It's definitely worth it!!! I prefer my hummus very flavorful, so feel free to reduce the lemon juice, garlic, and chipotle. This was adapted from The Stinking Rose Restaurant Cookbook.

• Ready In: 5 mins
• Serves: 4-6

Ingredients

• 1 (10 ounce) can chickpeas, drained and rinsed well
• 1⁄4 cup olive oil
• 1 -4  chipotle chile in adobo (depending on how hot you like it)
• 1 -2  tablespoon adobo sauce
• 4 -6  roasted garlic cloves
• 1  lemon, juice of
•  salt and pepper

Directions

1. Make a slit in each chipotle pepper and scrape the seeds out and discard them (otherwise the heat will overwhelm the flavor). Chop the peppers.
2. Add all the ingredients to a blender or food processor and process until smooth and creamy.
3. Delicious immediately, better after sitting in refrigerator for a while.
4. When refrigerated, good for about 1 week, but mine never lasts that long.